Description
This Prosciutto Melon Pasta Salad combines sweet melon balls and savory prosciutto for a delightful meal. Perfect for quick dinners or healthy lunches, it’s easy to prepare and bursting with flavor!
Ingredients
Scale
- 12 ounces uncooked farfalle pasta
- 8 ounces mozzarella pearls
- 3 ounces prosciutto, torn into bite-sized pieces
- 2 ounces fresh baby arugula
- 1 small cantaloupe, scooped into melon balls
- 1 small honeydew, scooped into melon balls
- 1/2 cup loosely-packed julienned fresh basil leaves
- 1/2 cup loosely-packed julienned fresh mint leaves
- 1/4 cup extra virgin olive oil
- 1/4 cup white balsamic vinegar
- 1 teaspoon dijon mustard
- 1 medium garlic clove, minced
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon freshly-ground black pepper
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, then drain and rinse with cold water until cool.
- In a bowl, whisk together the extra virgin olive oil, white balsamic vinegar, dijon mustard, minced garlic, salt, and pepper until fully emulsified to create the vinaigrette.
- In a large mixing bowl, combine the cooled pasta, mozzarella pearls, torn prosciutto, baby arugula, and the melon balls from cantaloupe and honeydew. Drizzle with the vinaigrette and gently toss until evenly coated?
- For optimal flavor, cover the salad and chill it in the refrigerator for an hour before serving; alternatively, you can serve it immediately. Garnish with fresh basil, mint, and a twist of freshly-cracked black pepper before serving.
Notes
Feel free to add more seasonal fruits like berries for an extra flavor boost.
This salad can be prepared a few hours in advance for a quick and easy meal.
Adjust the ingredients based on your taste preference and availability.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 15mg